Wine brewing method through fine liquid-state fermentation of multiple raw-grains

A technology of raw grain and liquid state, applied in the field of winemaking, can solve the problems of increasing production cost, wasting resources, consuming labor, etc., and achieving the effect of improving grain saving and increasing production cost

Inactive Publication Date: 2017-06-20
LIUZHOU JINGYANG ENERGY SAVING TECH RES DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the wines produced by various wineries and sold on the market mostly adopt grains such as rice, wheat, and sorghum after cooking to become clinker and then carry out solid or semi-liquid fermentation to make wine a

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0008] Example 1: Firstly, the raw cereal rice, wheat, and sorghum were cleaned separately, and then weighed in proportion and crushed with a pulper into a relatively uniform 40 mesh slurry raw meal, and the moisture content and climate of the raw cereal raw meal were different , Weigh 100kg of rice, 0.8kg of distiller’s yeast and 280kg of purified water according to the ratio of raw rice meal to koji and purified water of 100:0.8:280 (temperature is higher than 30º with 0.8 kg of koji and 280 kg of water). The ratio of purified water is 100: 0.8: 280 (the temperature is higher than 30º, use koji 0.8 and add water 280). Weigh 100 kg of wheat, 0.8 kg of koji, and 280 kg of purified water. The ratio of raw sorghum to koji and purified water is 100: 0.8: 280. (If the temperature is higher than 30º, use Koji 0.8 and add water 280) Weigh 100 kg of sorghum, 0.8 kg of koji, and 280 kg of purified water. Put the weighed raw cereals, rice, wheat, and sorghum into the fermentation tank an...

Example Embodiment

[0009] Example 2: First, the raw cereal rice, wheat, and sorghum were cleaned separately, and then weighed in proportion and crushed into a relatively uniform 40 mesh slurry raw meal with a pulper, and the moisture content and climate of the raw cereal raw meal were different , According to the ratio of rice raw material to koji and purified water of 95:0.9:270 (the temperature is lower than 30º, use koji 0.9 and add water 270) to weigh 95kg of rice, 0.9kg of koji, and 270kg of purified water. The ratio of pure water is 95:0.9:270 (the temperature is lower than 30º, use koji 0.9 and water 270). Weigh 95kg of wheat, 0.9kg of koji, and 270kg of purified water. The ratio of raw sorghum to koji and purified water is 95:0.9:270. (If the temperature is lower than 30º, use Koji 0.9 and add water 270) Weigh 95 kg of sorghum, 0.9 kg of koji, and 270 kg of purified water. Put the weighed raw cereal rice, wheat, and sorghum into the fermentation tank and stir evenly with a mixer or manuall...

Example Embodiment

[0010] Example 3: First, the raw cereal rice, wheat, and sorghum were cleaned separately, and then weighed in proportion and crushed into a relatively uniform 40 mesh slurry raw meal with a pulper, and the moisture content and climate of the raw cereal raw meal were different , According to the ratio of rice raw material to koji and purified water at 90:1:260 (the temperature is lower than 20º, use koji 1 to add water 260). Weigh 90kg of rice, 1kg of koji and 260kg of purified water. The water ratio is 90:1:260 (the temperature is lower than 20º, use koji 1 and water 260). Weigh 90 kg of rice, 1 kg of koji and 260 kg of purified water. The ratio of raw sorghum to koji and purified water is 90:1: 260 (temperature Below 20º, use Koji 1 and add water 260) Weigh 90 kg of rice, 1 kg of koji, and 260 kg of purified water. Put the weighed raw cereal rice, wheat, and sorghum into the fermentation tank and stir evenly with a mixer or manually. Film and hoop are sealed at the mouth of th...

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PUM

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Abstract

The invention provides a wine brewing method through fine liquid-state fermentation of multiple raw-grains. The wine brewing method comprises equipment arrangement, raw material thinning, fine fermentation, wine distilling and quality improvement, and batch production, and specially comprises: respectively weighing cleaned raw grains such as rough rice, wheat and sorghum according to a certain ratio, and crushing into a 40 mesh slurry-like raw material; respectively weighing the slurry-like raw material, koji and purified water according to a ratio of 100-90:0.8-1:280-260 (280 parts of the water is added to 0.8 part of the koji when the temperature is higher than 30 DEG C, 270 parts of the water is added to 0.9 part of the koji when the temperature is lower than 30 DEG C, and 260 parts of the water is added to 1 part of the koji when the temperature is lower than 20 DEG C), sequentially pouring into a fermentation jar, uniformly stirring, and carrying out anaerobic fermentation; and pouring into efficient and energy-saving wine distillation equipment at the 9th day after the mash has a light dark brown color and the fermentation achieves the mature state, distilling for 2-3 h, filling the obtained wine into a standard bottle, and sealing and storing for 13-15 days so as to obtain the high-quality raw grain wine with characteristics of transparent color, sweet and refreshing taste, and natural fragrance.

Description

technical field [0001] The invention relates to a brewing method, in particular to a fine liquid brewing method of various raw grains. Background technique [0002] The development of human wine culture has a long history. From ancient times to the present, people in urban and rural areas cannot do without wine in their daily life, health care, celebrations, parties, business and other meals, and the number of people drinking continues unabated. At present, the wines produced by various wineries and sold on the market mostly adopt grains such as rice, wheat, and sorghum after cooking to become clinker and then carry out solid or semi-liquid fermentation to make wine after shelling. Broken rice and rice husks, that is, rice bran, produced in the processing process are disposed of as waste, which not only wastes resources, increases production costs, but also consumes labor and increases unnecessary expenses. At the same time, chaff contains a large amount of natural oils and...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12G3/12C12H6/02
Inventor 韦战
Owner LIUZHOU JINGYANG ENERGY SAVING TECH RES DEV
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